Meat

Meat


  • Author: Pat LaFrieda
  • Release Date : 2014-09-02
  • Genre: Specific Ingredients
  • File Size: 76940608 Bytes


Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a four...

Meat

Meat


  • Author: James Peterson
  • Release Date : 2010-10-26
  • Genre: Specific Ingredients
  • File Size: 77266962 Bytes


Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan ...

Meat  Modernity  and the Rise of the Slaughterhouse
Score: 5
From 1 Ratings

Meat Modernity and the Rise of the Slaughterhouse


  • Author : Paula Young Lee
  • Publisher : UPNE
  • Release Date : 2008
  • Genre: History
  • Pages :
  • ISBN 10 : 1584656980


Meat Modernity and the Rise of the Slaughterhouse Book Description :

Over the course of the nineteenth century, factory slaughterhouses replaced the hand-slaughter of livestock by individual butchers, who often performed this task in back rooms, letting blood run through streets. A wholly modern invention, the centralized municipal slaughterhouse was a political response to the public’s increasing lack of tolerance for “dirty” butchering practices, corresponding to changing norms of social hygiene and fear of meat-borne disease. The slaughterhouse, in Europe and the Americas, rationalized animal slaughter according to capitalist imperatives. What is lost and what is gained when meat becomes a commodity? What do the sites of animal slaughter reveal about our relationship to animals and nature? Essays by the best ...

Microbiology of Meat and Poultry

Microbiology of Meat and Poultry


  • Author : A.R. Davies
  • Publisher : Springer Science & Business Media
  • Release Date : 1998-08-31
  • Genre: Science
  • Pages :
  • ISBN 10 : 0751403989


Microbiology of Meat and Poultry Book Description :

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions....

Principles of Meat Science
Score: 3
From 1 Ratings

Principles of Meat Science


  • Author : Elton David Aberle
  • Publisher : Kendall Hunt
  • Release Date : 2001
  • Genre: Technology & Engineering
  • Pages :
  • ISBN 10 : 0787247200


Principles of Meat Science Book Description :

...

Ingredients in Meat Products
Score: 3
From 1 Ratings

Ingredients in Meat Products


  • Author : Rodrigo Tarté
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-02-21
  • Genre: Technology & Engineering
  • Pages :
  • ISBN 10 : 0387713271


Ingredients in Meat Products Book Description :

There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the ind...

Handbook of Meat Processing

Handbook of Meat Processing


  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2010-01-21
  • Genre: Technology & Engineering
  • Pages :
  • ISBN 10 : 9780813820965


Handbook of Meat Processing Book Description :

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most importa...

Evaluation and Control of Meat Quality in Pigs
Score: 5
From 1 Ratings

Evaluation and Control of Meat Quality in Pigs


  • Author : P.V. Tarrant
  • Publisher : Springer Science & Business Media
  • Release Date : 1987-02-28
  • Genre: Pets
  • Pages :
  • ISBN 10 : 0898388546


Evaluation and Control of Meat Quality in Pigs Book Description :

'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987...

HACCP in Meat  Poultry and Fish Processing

HACCP in Meat Poultry and Fish Processing


  • Author : A.M. Pearson
  • Publisher : Springer Science & Business Media
  • Release Date : 1999-01-31
  • Genre: Science
  • Pages :
  • ISBN 10 : 0834213273


HACCP in Meat Poultry and Fish Processing Book Description :

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to exist...

Lawrie s Meat Science  Sixth Edition

Lawrie s Meat Science Sixth Edition


  • Author : R. A. Lawrie
  • Publisher : Woodhead Publishing
  • Release Date : 1998-07
  • Genre: Science
  • Pages :
  • ISBN 10 : 1855733951


Lawrie s Meat Science Sixth Edition Book Description :

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat....

Good Practices for the Meat Industry

Good Practices for the Meat Industry


  • Author : Samuel Jutzi
  • Publisher : Food & Agriculture Org.
  • Release Date : 2004
  • Genre: Business & Economics
  • Pages :
  • ISBN 10 : 9251051461


Good Practices for the Meat Industry Book Description :

Application of risk analysis principles to the meat sector; Good practices in primary production; Animal identification practices; Traceability; Transport of slaughter animals; Ante-mortem inspection; Preslaughter handling;, Stunning and slaughter methods; Post-mortem inspection; Hygiene, dressing and carcass handling; Establishments: design, facilities and equipment; Personal hygiene; Control system for processing operations: the hazard analysis and critical control point (HACCP) system; The role of governments and other regulatory athorities in meat in meat hygiene; Codex alimentarius Draft code of hygienic practice for meat....